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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 12 |
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From a very, very old cookbook - submitted by Helen M. Beer of Jerome, Idaho. Ingredients:
1/4 lb butter |
3 slices bacon, diced |
2 cups converted long grain rice |
1/4 teaspoon salt |
1/2 cup chopped onion |
3 tablespoons soy sauce |
1 (8 ounce) can mushrooms, sliced and drained |
1 tablespoon sliced almonds |
3 (12 ounce) cans beef consomme |
3 (12 ounce) cans beef broth |
Directions:
1. Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
2. Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
3. (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo - but I increased it to one tablespoon - and sometimes even add a little more).
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